Baked Portabello Mushroom
Caps off to Portabello mushrooms! I bake them on a regular basis. When the days are long, I prepare the mushrooms in the same way but grill them instead of baking. The trimmed stem may be removed from the cap, sliced, and then baked along with the rest of the mushroom for a few extra bites!
These hefty funghi exude a meaty aroma and taste. Who knew a vegetable could be so beefy?
Ingredients
1 large Portabello mushroom
olive oil
3 to 4 cloves garlic, finely minced
freshly grated Parmesan cheese
salt and pepper, to taste
Instructions
Clean mushroom by brushing away all dirt and debris. Remove stem. Liberally brush all sides of mushroom with olive oil and place in a glass baking pan, with gills facing up. Sprinkle garlic and Parmesan cheese over gills. Bake at 350°F for 15 to 20 minutes, or until edges just begin to shrivel and mushroom begins to release juice. Mushroom should still be firm to the touch. Season to taste. Slice thinly and serve as an appetizer or over fresh pasta.